Laurie's Low-Carb Meatloaf

"I found this recipe when I went on a lo-carb diet. It is one of my favorite meatloaf recipes."
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by Phuong V. photo by Phuong V.
photo by Steven D. photo by Steven D.
photo by Roger G. photo by Roger G.
photo by Roger G. photo by Roger G.
Ready In:
1hr 10mins




  • Preheat oven to 350 degrees.
  • Mix meat and other ingredients.
  • Shape into a firm oval loaf in shallow baking pan.
  • Bake for 1 hour.
  • Makes 6 servings.
  • Laurie's Note: Total 11 carbs.
  • This was really good- very moist.
  • When I removed it from the oven the baking pan was full of fat.
  • I didn't pour it off; just let the meatloaf sit and soak it back up.
  • Lana's Note: We like our meatloaf a little drier, so I drained off the fat.
  • I have tried this recipe both ways& both are very good.

Questions & Replies

default avatar
  1. Keto C.
    Hello. Where are all the carbohydrates from in this recipe? The nutrition info has it at 21 grams. It's that total or per serving? Oops! Nevermind... That's two point one (2.1) per serving! Someone needs glasses. LOL.
  2. heartsong1959
    The pic shows something has been poured over the meat, probably before cooking. Recipe doesn't say anything about that??
  3. deeprice1956
    why does the Nutrition Info say there are 2.1 carbs per serving but in the recipe it says Laurie's Note: Total 11 carbs ?
  4. leenehermann
    Your nutrition information says 2 carbs but the comment next to the recipe says 11 carbs. Big difference! Which is correct?
  5. Anonymous
    Do you use fresh parsley or dried parsley for this recipe?


  1. Will W.
    My wife is doing a low carb diet and she loves this. Only difference is I used chicken broth instead of tomato sauce. She said it tasted like a fancy restaurant.
  2. niluss07
    I used 1 pound ground beef and 1/2 a pound of pork sausage. It was delicious!
  3. Candy M.
    Absolutely FANTASTIC! I cooked it 2 ways. Followed recipe to the letter. Second way was to use beef broth instead of tomato sauce. I reduced it down and used it inside as well as on top. BOTH ways totally wonderful.
  4. CheekyC
    This is a great meatloaf recipe though I would add another egg to this recipe.
  5. fourfoster4
    Loved, loved, loved this recipe. It was delicious. Reading another review, I used Parmesan chips in lieu of the pork rinds. I added onion powder (1/2) tsp. Instead of onions and I formed the mini meatloafs into little pucks with silicone baking cups in a muffin tin. That way clean up was a breeze and I could drain the grease off the meat. I baked 12 of them at 350 degrees for 30 mins. There were no leftovers to put away as we gobbled them all down. Delicious! Thank you.


  1. Anonymous
    Only a very minor tweak...sauteed the onions,garlic, parsley, salt and pepper together for just a minute or so (in butter). Very good meatloaf!
  2. Steven D.
    So good.
    • Review photo by Steven D.
  3. Steven D.
    It is absolutely delicious.
  4. Amber K.
    I reduced pasta sauce and red wine (Tempranillo, in this case) into an almost "tomato paste" consistency and used that instead of the tomato sauce - mixed in the meatloaf, slathered on top for the final 25 minutes + 3 min broil, and then as a condiment at the table. This recipe is amazing, our new favorite, and I'm sure kicked up a notch with my little tweak. Fabulous.
  5. Howard R.
    Found this recipe looking for a low carb meatloaf. Instead of 1-1/2 lbs ground beef I used 3/4 lb of low fat ground turkey and 3/4 in of spicy breakfast sausage. Plus I used BBQ flavored pork rinds. Delicious! Thanks for the inspiration.


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